Reprinted with permission from The Artisan Jewish Deli at Home by Nick Zukin and Michael Zusman. Copyright 2013. Published by Andrews McMeel. All rights reserved. Available wherever books are sold.
- Yield:Makes 1 1/2 to 2 cups
- Active time: 10 minutes
- Total time:10 minutes, plus 1 day of refrigeration
- 3 cups apple cider vinegar
- 1 1/2 cups granulated sugar
- 2 bay leaves
- 1 (2- to 3-inch) cinnamon stick
- 1 teaspoon crushed red pepper (optional)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon whole cloves
- 1/4 teaspoon kosher salt
- 1 large red onion (about 12 ounces), halved and thinly sliced
Combine the onion, vinegar, sugar, bay leaves, cinnamon stick, crushed red pepper, if using, peppercorns, cloves, and salt in a medium saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Boil for 1 minute. Add the onions and then remove the pan from the heat. Allow the onions and pickling brine to cool to room temperature, and then transfer to a nonreactive container with a tight-fitting lid. Refrigerate for 1 day to allow the flavors to meld. The pickled red onions will keep in the refrigerator for up to 1 month.